Description
Delicious and soft cheesecake-filled cookies that are sure to please!
Ingredients
Scale
- 1 cup butter (softened)
- 1/4 cup brown sugar (packed)
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 2 tsp vanilla extract
- 1/2 tsp strawberry extract
- 1 tsp food coloring (red or pink, optional)
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt (omit if using salted butter)
- 1 cup cream cheese (softened)
- 2/3 cup powdered sugar
- 1 tsp vanilla extract (for cheesecake filling)
- 1 cup granulated sugar (for rolling)
Instructions
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Drop 1–2 teaspoon dollops onto a parchment-lined tray and freeze for 30–60 minutes until firm.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Add egg, vanilla extract, strawberry extract, and food coloring. Mix until fully combined.
- Mix in flour, baking soda, baking powder, and salt on low speed until just combined. Dough should be thick and not sticky.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Flatten about 2 tablespoons of dough, place a frozen cheesecake dollop in the center, seal completely, and roll into a smooth ball.
- Roll each cookie ball in granulated sugar and place on prepared baking sheets.
- Bake for 10–12 minutes until edges are set and centers remain soft.
- Cool completely on the baking sheet to allow the cheesecake filling to firm up.
Notes
- For a fun twist, you can try different food coloring for a rainbow effect.
- If using salted butter, omit the extra salt.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg